Posts Tagged ‘homemade’

I recently made Avocado Tomatillo dip for this past Thursday’s Galentine’s celebration. Thanks to Delicious By Dre for the recipe, it added a light and fresh element to our very…. cheese- and cocktail-heavy table. We all agreed that although it brightened our winter table, we would enjoy it even more in the summer sunshine, margarita in hand.

I’ll be sure to make this delicious appetizer again once summer rolls around. I might even add an extra jalapeno to intensify the spice. Thanks for the recipe inspiration, Dre!

Post-college, many of my friends took ginormous leaps and moved around the country. Although I am so proud of their boldness, I miss them dearly and wish we could all move back into our frat-worthy 10 roommate house in Bloomington. It was just as bad as it sounds, trust me. This Valentine’s day left me longing for my group of friends and wishing I could tell them just how much I love each and every one of them.

For me, friends are just as worthy of Valentine’s celebrations as the significant others in our lives. Valentine’s Day is about love. And boy, oh boy, do I love my friends. So because I can’t squeeze, hug and kiss every one of them this year, I decided to craft some homemade love to send across the country.

I started with some blank kraft paper cards and envelopes. Using some baker’s twine, I threaded hearts on the front.

I then added Washi tape in festive Valentine’s Day colors. The uses for baker’s twine and Washi tape are literally endless. I’ve used them on so many of my recent projects and wrapping jobs.

Finally, I sealed the envelopes with some additional tape and lots of love. If I can’t be with my pals this Valentine’s Day… I can at least send them some cutie pie notes!

It’s Sunday night. The middle of winter. I’m eating leftover breakfast quesadilla with 2 lbs of chicken in the crock pot. Low point? You might call it that. I prefer to think of it as the prefect time for some impromptu pickles.

Pickled red onions are one of my favorite meal toppers. They add the perfect punch to almost any meal, and make a mundane salad or taco instantly feel a little bit fancy.

These easy refrigerator quick-pickled, or “quickled” red onions are the perfect pick-me-up for when you’re experiencing a bad case of the Sunday night blues. Ready in under an hour, they can be enjoyed immediately or can flavor your meals throughout the week.

Quickled Red Onions:

Makes about 2 cups

Ingredients:

1 large red onion

1/2 teaspoon sugar

1/2 teaspoon salt (canning or pickling salt preferred)

3/4 cup red wine vinegar

1 garlic clove, minced

2 Tablespoon pickling spice

Instructions:

Bring 2 to 3 cups water to a boil. Meanwhile, slice your onions lengthwise into half moons. In a mason jar, combine sugar, salt, vinegar, garlic and pickling spice. Shake to mix. Once water reaches a rolling boil, place onions in a colander and slowly, very slowly, pour water over the onions to slightly soften. Place onions into mason jar and ensure that all onions are completely submerged in pickling liquid. (Add a few drops of water if necessary.) Place the sealed container in the fridge. Pickles will be ready in around 30 minutes, but best left overnight.

If sealed in an airtight mason jar, pickles will last for several weeks, but best eaten within the first week or so.